satisfying and rewarding to watch the students progress through their time in the program , where they come in with a blank slate and learn and improve more than they even realize .”
It was as fellow instructors at SCC that Nazario met his current business partner , Chef Michael Wells . Together they founded Somerset Culinary Company and also took over the kitchen at Mulligans , the seasonal restaurant at Woodson Bend Resort in Bronston , which they have been overseeing since 2016 .
“ I think they heard about me and chef Michael through the college and presented us with the opportunity to run their restaurant during their busy season ,” he said of Mulligans . “ As chefs , we were used to working year-round and when we started at the college we had summers off . I think we enjoyed being off that first summer but after that we felt like we could be doing something productive with our summer so we took on Mulligans . I don ’ t know that it helped make my name but it helped to provide other opportunities such as our catering company and The Chalet .
“ Part of the reward of cooking there is that it is such a busy place !” he added . “ We run the restaurant , the grill at the golf pro shop , a snack shop for the pool , and a carryout area with pizzas all in Woodson Bend resort . We have a lot of great employees there that make all that happen !”
But Nazario and Wells wanted to push themselves . They ’ d long talked about having a restaurant closer to town , one where they could further flex their culinary muscles and create a true gourmet dining experience for the whole community . That became The Chalet , located just off Thurman Road .
A former event space , the beautifully decorated restaurant offers upscale ambiance with an ambitious menu ,
featuring items like Beef Wellington , Grilled Lion ’ s Mane , Truffle Filet Mignon , Oysters Rockefeller , Crab Gateau , and Delmonico ribeye with maitre d butter and pommes frites . The restaurant uses high-end products and classic preparations to create a meal perfect for anything from date night to a business lunch that will wow one ’ s clients .
“ The Chalet has been such a great experience for us ,” said Nazario . “ To get to cook and serve in Somerset for so many people that I know or grew up with has been a treat . It ’ s also something that I talked about with my friends as a kid growing up
here so to see it actually happening has been crazy .
“ It was also a challenge that me and Chef Michael wanted to take on to continue growing as chefs ,” he added . “ To be able to introduce this type of dining experience to Somerset has been awesome !”
Stunning photos adorning the walls of The Chalet feature images from places Nazario and Wells have traveled , opportunities to explore the world and all of the wonderful food that it has to offer — something that has only made Nazario a better chef . “ Going to France and Italy and trying those types of cuisines and some classical dishes as they were meant to be was a treat for me ,” said Nazario . “ It helped me learn that what we cook here based on those recipes is pretty close to what you can get there , and that sometimes we can do it as well or better !”
Still , there ’ s one place in the world that travels with Nazario wherever he goes — his birth home of Puerto Rico . The Caribbean island territory of the United States has its own unique flavors and aesthetics , and even though Nazario left there with his family when he was 13 years old , Puerto Rico has never left his soul .
“ Of course , Puerto Rican cuisine is near and dear to my heart so I enjoy recreating some items that I had growing up even though they are never as good as mom ’ s or my grandma ’ s ,” he said . “ I enjoy international cuisines as well but my favorite foods are new foods that I get introduced to at restaurants and other countries .”
It ’ s that connection to the people in his life that help the busy chef stay focused . Nazario said living the hectic life of a chef is helped by having understanding individuals around that allow one to pursue potentially great opportunities , even knowing that it may mean being apart for a while .
“ My wife Lynita has always supported me in anything that I wanted to pursue professionally so I am very thankful for her and her support . And my boys , Laiken ( age 19 ), Gabriel ( 17 ), and Zavier ( 11 ) have always understood and supported me as well . The two older ones even work for us and the little one says he can ’ t wait to work !”
That ’ s the right mix for Nazario — one that makes life all the more delicious .
12 • SEKY - Life in Southeast Kentucky December 2022